Authentic recipes for licitar are closely guarded secrets handed down from generation to generation. Some will argue that they differ from gingerbread in that honey, not molasses, is used, nor are the spices associated with gingerbread used. But some recipes, like this authentic one from Zagreb, don't even use honey! But they have become lumped into the gingerbread category.
Honeybread / gingerbread can be found throughout Europe. In Austria and Germany, they are known as lebkuchen or lebzelter from which came the Croatian name licitar. They're known as pernik in the Czech and Slovak republics, pierniczki in Poland, medenki in Bulgaria, medenjaki in Slovenia, and pryaniki in Russia. Croatian licitars originated in Northwest Croatia but have become a national symbol of the country and are highly sought souvenirs. Read more about the History of Gingerbread here.
Don't be put off by the call for licitar yeast in this recipe. It's just another name for hartshorn or powdered baker's ammonia (ammonium bicarbonate). If this isn't readily available to you, substitute an equal amount of baking powder. See this recipe for Polish Ammonia Cookies.
Here is a larger photo of Croatian Licitars.
Prep Time: 10 minutes
Cook Time: 8 minutes
Decorating: 3 hours
Total Time: 3 hours, 18 minutes
Yield: 60 Croatian Licitars
- 2.2 pounds / 1 kg sugar
- 2.5 cups / 6 dl water
- 2 tablespoons / 3 dkg licitar yeast or baker's ammonia or baking powder
- 4.4 pounds / 2 kg all-purpose flour
- Red Glaze:
- .75 pound / 1/3 kg granulated sugar
- 1 quart /1 liter water
- Red food coloring
- Decorative Icing:
- 1 recipe Royal Icing thinned with a little water, if necessary
- In a medium saucepan, dissolve sugar in water over low heat until sugar dissolves. Let cool to room temperature.
- Heat oven to 350 degrees. In a large bowl, whisk together licitar yeast (baking powder) and flour. Add cooled sugar water and knead until smooth. Roll dough out on a lightly floured surface or directly onto parchment-lined baking sheets and cut with copper licitar molds known as šteheri or regular cookie cutters into heart and other traditional shapes. Make a hole in the top of each shape for hanging ribbon. Remove scraps and bake 8 minutes or longer or until golden in color. Repeat with remaining dough.
- Some people sandwich two cooled cookies together with some of the red glaze, but they can be left one layered. Place a string through the hole and dip each cookie into the red glaze and hang to dry completely.
- Prepare thinned-down royal icing. Leave white or add food coloring of choice. Pipe curlicues and other designs on the red-glazed licitars. Let harden completely. Run a thin length of red ribbon through the hole.